• 1 aubergine, cut into bite-sized pieces
  • 2 red peppers, cored, deseeded and cut into bite-sized pieces
  • 2 red onions, quartered
  • 1 garlic clove, crushed
  • 4 tablespoons olive oil
  • pinch of dried oregano
  • 200 g (7 oz) can red salmon, drained and flaked
  • 100 g (3½ oz) pitted black olives
  • salt and pepper
  • basil leaves, to garnish

Mix together the aubergine, red peppers, onions and garlic in a bowl with the oil and oregano and season well with salt and pepper.

Spread the vegetables out in a single layer in a nonstick roasting tin and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes or until the vegetables are just cooked.

Transfer the vegetables to a warmed serving dish and gently toss in the salmon and olives. Serve warm or at room temperature, garnished with basil leaves.

Like This? Try These
More on Food